Prosciutto wrapped monkfish with samphire and new potatoes with a cream and sage sauce

Thu, 3 May 2018

For the monkfish

• 2 monkfish tails

• salt and freshly ground black pepper

• 8 slices prosciutto

• olive oil, for frying

• 1 cup white wine

• 1 cup of cream

• 1 tsp of chopped sage

• 1 garlic clove, squashed

 

Method

1.    For the monkfish, preheat the oven to 190C/375F/Gas 5.Lay four slices of the prosciutto on a flat surface side by side.

2.    Lay the tail on the prosciutto and wrap it around the fish. Repeat with the second tail. Allow to rest in the fridge for one hour.

3.    Heat a frying pan until hot, then add the olive oil and seal the fish on each side.

4.    Place on a baking tray and into the oven for 10-15 minutes (depending on size)or until firm. Serve whole or cut into rounds.

5.    Add the wine to the pan to deglaze.Cook for 2 mins then add the

6.    cream ,sage ,garlic ,salt and pepper and lower the heat to medium. Cook till it reduces down and thickens, approx 5 mins. Remove Garlic clove. Spoon over thefish.

Potatoes

·       8-10 baby (new) potatoes

·       1 tsp chopped parsley

·       Small knob of butter

·       Squeeze of lemon juice

·       Salt and pepper

 

Place the potatoes in a sauce pan and cover with cold salted water. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 8 minutes depending on their size. Drain. Toss with the butter, lemon juice and chopped parsley. Season with salt, and pepper, to taste.

Samphire

·       1 handful of samphire remove any tough stems

·       Small knob of butter

·       Pepper

Bring to the boil a large pan of fresh, salted water, drop in the samphire and cook for three minutes. Drain, season with pepper, toss with the butter and serve.